Crab Souffle Recipe

Delicious souffle that your family and guests will love! The fresh crab meat will have people thinking you trained with Emeril. Have a party this weekend with Eggland's Best Crab Souffle
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  • 1 Scallion, minced
  • 3 tablespoons butter
  • 2 cups Crab Meat, fresh
  • 3 tablespoons All-purpose Flour
  • 2 tablespoons tomato paste
  • 1 1/2 cups milk , warmed
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 3 Egglands Best egg yolks, beaten
  • 4 Egglands Best egg whites
  • 1/8 teaspoon Cream of Tartar
  • 1/2 cup parmesan cheese
  • Set rack on lowest level of oven and preheat to 400° F. Butter and flour a 2-quart soufflé dish or a 9x13 inch glass baking dish. If using a soufflé dish, extend the height of the dish with 4 inch wide collar made from folded strip of aluminum foil tied around the dish. Also butter and flour foil.
  • In a medium skillet, cook scallion in 1 tablespoon butter over medium heat, about 1 minute just to soften. Add crab meat and cook, stirring 1-2 minutes. Layer in bottom of prepared dish.
  • In a medium saucepan, melt remaining 2 tablespoons butter over medium-high heat. When foamy, add flour and cook, stirring 1 minute. Blend in tomato paste. Gradually whisk in warm milk. Bring to a boil, whisking until sauce is thickened and smooth, 1-2 minutes. Season with cayenne and salt. Remove from heat and whisk in beaten egg yolks. Stir in Parmesan cheese.
  • In a large bowl, beat egg whites and cream of tarter to stiff peaks. Fold sauce into whites with gentle wide strokes. Pour over crab meat.
  • Place dish in oven and immediately reduce heat to 275°F. Bake 25 minutes, until souffle is puffed and golden on top and slightly jiggly in center.
  • Serve immediately

Nutritional Facts
1 Serving: Calories 230; Total Fat 13g; Cholesterol 189mg; Sodium 803mg; Total Carbohydrate 8g; Protein19g
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